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Add one tablespoon of olive oil to a frying pan and heat up the pan on a medium heat.
Coat the chicken breast in flour and once the pan is hot, add the chicken breast to the pan and cook for five minutes on each side for a total of 10 minutes.
Remove the chicken breast from the pan and leave to rest on a plate.
Place the pan on a low heat and add the garlic, sundried tomatoes, oregano, and paprika. Cook for 3 to 5 minutes until the garlic is soft.
Add the cream, chicken stock, parmesan cheese, and season with salt and pepper. Stir the sauce well.
Place the chicken back into the sauce, then cover with a lid and simmer for five minutes. Flip the chicken over and cook for another five minutes.
Check if the chicken is fully cooked through, then squeeze lemon juice over it and sprinkle basil leaves on top before serving.